Almond tartlets with rhubarb

Name: Almond tartlets with rhubarb
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 175 g Flour; 1 pinch Salt; 75 g Icing sugar; 1/2 TEASPOON Baking Powder; 75 g ground almonds without skin; 3 Eggs (size M); 75 g Butter; 150 g Schmand; 100 ml Milk; 1 TEASPOON Cornstarch; 4 TABLESPOONS Sugar; 250 g Rhubarb; 1-2 TABLESPOONS Apricot Jam; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

175 g Flour
1 pinch Salt
75 g Icing sugar
1/2 TEASPOON Baking Powder
75 g ground almonds without skin
3 Eggs (size M)
75 g Butter
150 g Schmand
100 ml Milk
1 TEASPOON Cornstarch
4 TABLESPOONS Sugar
250 g Rhubarb
1-2 TABLESPOONS Apricot Jam
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
7-10 Tbsp Aluminium foil

Directions

1
Mix flour, salt, icing sugar, baking powder and ground almonds in a bowl. Add 1 egg and butter. First with the dough hooks of the hand mixer, then with your hands to a smooth dough.
2
Grease 6 Tartelettes (approx. 10 cm Ø; with lift-off base) and dust with flour. Divide the dough into 6 portions of equal size. Roll out round (13-14 cm Ø) on a floured work surface or press flat by hand.
3
Line the ramekins with it, press down on the edges and chill for about 15 minutes. Mix sour cream, milk, starch, 2 eggs and 4 tbsp. sugar until smooth. Clean and wash the rhubarb, cut into small pieces and distribute in the moulds.
4
Pour a sand casting over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Cover with aluminium foil at the end. Remove the tartlets, let them cool down on a cake rack and take them out of the moulds.
5
Mix jam and 1-2 tablespoons of water until smooth, bring to the boil and spread on the tartlets. Dust with icing sugar.